You are here: Home » Recipes » Coconut Lime Snapper Fillets Coconut Lime Snapper Fillets Recipe by National Fisheries Institute Yield 12 servings PrintEmail Ingredients Mustard Lime Sauce:3/4 cup reduced-calorie mayonnaise2 tablespoons Dijon mustard6 tablespoons lime juiceFish:3 -- eggs1 cup coconut milk2 1/4 cups fine bread crumbs1 1/2 cups flaked coconut1 tablespoon lime zest12 -- red snapper fillets -- Salt -- Black pepper Instructions To prepare sauce, whisk together ingredients until smooth. To prepare fish, combine egg and milk in a shallow dish. Set aside. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside. Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture. Arrange fillets on a lightly greased parchment-lined sheet pan. Bake at 450F for 15 minutes until fish flakes easily. Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.